Pepito Pesto with Roasted Squash

If you’re searching for a cozy recipe to remedy these chilly winter nights, try this seasonal side dish from Dobbes Family Estate with a bottle of Dundee Hills Pinot Noir alongside. Take one bite and you’ll bid farewell to the winter blues!

View the full recipe at Dobbes Family Estate

Pesto Ingredients:

  • 2/3 cup pepitas, roasted and salted
  • 1 ½ cup arugula greens
  • 1 ½ cup fresh basil
  • ½ cup parmesan cheese, finely grated
    • Set aside some for garnishing
  • 4 cloves of garlic, minced
  • 1 tablespoon shallot, minced
  • 1/3rd cup olive oil
  • 1/4th teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, finely ground
  • 1 lb. of pasta, your choice
  • 2 tablespoons basil, chopped for garnish – optional
  • 1/8th cup pepitas for garnish – optional
  • Lemon juice to drizzle over the finished product

Roasted Squash Ingredients:

  • 1 medium, squash of choice, sliced and seeded (Delicata featured in photos)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/3 teaspoon chili powder
  • ½ teaspoon brown sugar
  • 1 teaspoon smoked paprika
  • ¼ tablespoon of salt
  • Pepper to taste


  • Preheat the oven to 425 degrees and gather all your ingredients.
  • Line a medium baking sheet with foil and spray with nonstick cooking spray.

Prepare Squash:

  • Slice and seed the squash so it is ready to be processed.

  • Chop the squash into preferred sizes (e.g. half rings of Delicata) and toss in olive oil.
  • Combine all dry ingredients to make a spice blend and toss with the squash.
  • Evenly lay out the squash on a baking sheet and place it into the oven until golden brown (about 20 minutes).
  • While the squash cooks, prepare the pesto and cook the pasta.

Prepare Pepita Pesto Pasta:

  • Place a large pot of water over high heat, this will be used to cook the pasta.
  • Once the water starts to boil add a pound of pasta and allow it to cook for 5-10 minutes.
  • While the pasta is cooking, time to assemble the pesto.
  • In a food processor combine the roasted pepitas, arugula, basil, parmesan cheese, salt, pepper, and red pepper flakes. Pulse until the ingredients start to combine.
  • With the food processor running, start to stream in the olive oil. Start by slowly streaming in the 1/3rd cup of oil until combined. This mixture will be thick to coat the pasta.
  • If the pesto is too thick you can slowly add a little more oil by streaming it into the food processor.
  • Don’t forget to check on your pasta! Once it is fully cooked you will drain it, toss with some olive oil to ensure the noodles do not stick together. Keep warm.
  • Once the pesto consistency is to your liking, toss with the hot pasta, Serve in a pasta dish top with the squash and garnish with more cheese, basil, and extra pepitas if desired.

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